Eggnog Tres Leches Cake

Preheat your oven to 350°F. Prepare a 9x13-inch baking dish with nonstick cooking spray or line with parchment paper.

In a large mixing bowl, mix (1) 15.25 white cake mix, 1 cup eggnog, ½ cup vegetable oil, 4 large eggs, 1 teaspoon pure vanilla extract, and ½ teaspoon ground nutmeg. Beat with a hand or stand mixer on medium speed for 2 minutes until the batter is smooth. Pour the mixture into the prepared baking dish and bake for 20–30 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Let the cake cool for at least 15–20 minutes.

Once the cake has cooled for about 15 minutes, use a skewer, a fork, or the handle of a wooden spoon to poke holes all over the cake, about every inch or so. Then allow the cake to cool completely to room temperature. A warm cake absorbs the tres leche too quickly and can collapse or become mushy.

In a medium mixing bowl, whisk together 1 cup of eggnog, ½ cup of sweetened condensed milk, and ½ cup of evaporated milk. Once blended, slowly pour the tres leche mixture evenly over the cake. If the soak pools on the top, allow the cake to sit for a few minutes before adding more of the soak. Cover the cake and refrigerate for at least 3-4 hours or preferably, overnight.

Once the cake has set, prepare the whipped cream. In a large, cold mixing bowl, beat 2 cups of cold heavy cream, 1/2 cup of powdered sugar, and 1 teaspoon of pure vanilla extract until stiff peaks form.

Use an offset or rubber spatula to gently spread a thick layer of the homemade whipped cream all over the top of the cake. Then sprinkle a small amount of ground cinnamon and nutmeg over the top of the whipped cream right before serving. Slice into squares and ENJOY!